Shrimp Tacos With Mango Slaw – ($10 or Less Meal)

This is a delicious recipe that’s quick, easy, inexpensive and full of flavor. Most of the grocery stores in our area have shrimp on sale at least once a month for $5 a pound, and when they do, I load up. I saw this recipe on the Food Network and it sounded very similar to a fish taco recipe we made last year so I figured it would taste good. (And I was pretty sure I could make this for $10 or less.) Proportionally, you would only need to use 3/4 pound of shrimp for a family of 4, which is how I figured my pricing. But hey, I’d go ahead and fix the whole pound if that’s how you buy it and have some leftovers (if there are any!) Limes were 33 cents, I found mango on sale for $1,and I bought store-brand hard tacos (12 in a box) for $1.00. My price came in at approximately $8.95 for a family of 4, served 3 tacos each. For another buck, serve black beans with a bit of cilantro and lime zest (you’ll already have the lime and cilantro.) This would also taste good on flour or corn tortillas.

SHRIMP TACOS WITH MANGO SLAW –

Prep Time: 20 minutes

Cook Time: 5 minutes

Serves: 4 for approx. $8.95

Ingredients:

• 3 tablespoons mayo
• 1 to 1 1/2 teaspoons sriracha or other Asian chili sauce (plus more for serving if desired-you can find this on the Asian aisle) You can use sweet chili sauce for a milder version
• 2 limes (1 juiced, 1 cut into wedges–save the zest from the juiced lime if using for garnish on beans)
• 1/2 teaspoon sugar
• 3/4 cup fresh cilantro
• 3/4 pound medium shrimp, peeled, deveined and halved crosswise
• 1 14 to 16 ounce bag coleslaw mix
• 1 mango, peeled and sliced into thin strips
• 1/2 small red onion, thinly sliced
• Kosher salt
• 2 teaspoons canola or vegetable oil
• 12 hard taco shells

Directions:

For the dressing…Pulse mayo, sriracha, lime juice, sugar, 1/4 cup cilantro and 1 tablespoon water in food processor until smooth. (You can also chop the cilantro and just mix the ingredients by hand in a bowl.) Place the shrimp in a bowl and toss with 2 tablespoons of the dressing. Set aside.

Roughly chop the remaining 1/2 cup cilantro. Toss with the coleslaw mix, mango, red onion, and the remaining dressing. Season with salt.

Heat oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook stirring occasionally until opaque, about 3 minutes. Remove from heat. Warm the taco shells according to package directions. Fill shells with the shrimp and top with slaw. Serve with lime wedges and more chili sauce if desired.